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This Low Carb Pork Loin Piccata is a keto-friendly twist on the classic Italian dish. Tender pork loin chops are cooked in a tangy lemon and caper sauce, creating a flavorful and satisfying meal.

Ingredients: 4 pork loin chops boneless, about 1 inch thick. Salt and black pepper to taste. 2 tablespoons olive oil. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Season pork loin chops with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add pork loin chops and cook until browned and cooked through, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add butter and garlic. Cook until garlic is fragrant, about 1 minute. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook until slightly reduced, about 2-3 minutes. Return pork loin chops to the skillet, spooning sauce over them. Cook for an additional 1-2 minutes. Remove from heat, sprinkle with chopped parsley, and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Lost Souls Public Memorial Project

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With Swiss cheese, Dijon-mayo spread, and fresh ingredients, this turkey panini is tasty and easy to make. Great for a quick and filling meal!

Ingredients: 4 slices of turkey breast. 4 slices of Swiss cheese. 8 slices of sourdough bread. 2 tablespoons of Dijon mustard. 2 tablespoons of mayonnaise. 2 tablespoons of butter. 1/2 cup of baby spinach leaves. 1/4 cup of sliced roasted red peppers. Salt and pepper to taste.

Instructions: Preheat a panini press or grill pan. In a small bowl, mix together the Dijon mustard and mayonnaise to make a spread. Lay out 4 slices of sourdough bread and spread the Dijon-mayo mixture on each slice. On two of the bread slices, layer 2 slices of turkey, 1 slice of Swiss cheese, some baby spinach leaves, and sliced roasted red peppers. Season with salt and pepper. Top with the remaining slices of bread to make sandwiches. Butter the outside of each sandwich. Place the sandwiches on the preheated panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 4-5 minutes. Remove from the panini press or grill pan, cut in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

stands for school

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This magic meatloaf final is a delicious and easy-to-make dish that cooks to perfection in the slow cooker. With a blend of ground beef, breadcrumbs, and flavorful seasonings, it's sure to become a family favorite.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup ketchup. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1 egg. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup barbecue sauce.

Instructions: In a large bowl, mix together ground beef, breadcrumbs, milk, ketchup, onion, bell pepper, egg, garlic powder, onion powder, salt, and black pepper until well combined. Shape the mixture into a loaf and place it in the slow cooker. Spread barbecue sauce evenly over the top of the meatloaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatloaf is cooked through. Once cooked, remove the meatloaf from the slow cooker and let it rest for a few minutes before slicing. Serve slices of the magic meatloaf with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Cobblers Beach

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It's hearty and comforting, and this gluten-free slow cooker beef stew is great for a cozy meal. It's an easy and tasty way to make dinner because it's full of tender beef, hearty vegetables, and flavorful broth.

Ingredients: 1.5 lbs beef stew meat, cubed. 3 carrots, sliced. 3 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 cup gluten-free beef broth. 1/2 cup red wine optional. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons gluten-free cornstarch. 2 tablespoons cold water. Chopped fresh parsley for garnish optional.

Instructions: Put on low the beef stew meat, potatoes, onions, carrots, and garlic. Boil some water and add it to a different bowl. Then add tomato paste, thyme, rosemary, salt, and pepper. Pour the broth mix over the things that are already in the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft. Put cold water and cornstarch in a small bowl and stir them together until the mixture is smooth. The stew will get thicker if you stir the cornstarch mixture into it in the last 30 minutes of cooking. If you want, you can add chopped fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

Arts Thereafter

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These Keto Raspberry Cheesecake Bites are a delightful low-carb dessert option. The almond flour crust provides a nutty base for the creamy cheesecake layer, topped with a tangy raspberry sauce and whipped cream.

Ingredients: 1 cup almond flour. 2 tbsp powdered erythritol. 4 tbsp butter, melted. 8 oz cream cheese, softened. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1/2 cup fresh raspberries. 1 tbsp lemon juice. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. Melt the butter and mix it with 2 tablespoons of powdered erythritol in a bowl. To make the crust, press the mixture into the bottom of a square baking dish that has been lined with parchment paper. After 10 to 12 minutes, the top should be lightly golden. Wait for it to cool down. Mix 1/4 cup of powdered erythritol, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. Cover the crust with the cream cheese mixture. Raspberries and lemon juice should be heated in a small saucepan until they turn into a sauce. Allow it to cool a bit. Add raspberry sauce on top of the cream cheese. Heavy cream should be whipped in a different bowl until stiff peaks form. Put whipped cream on top of the raspberry layer. Put it in the fridge for at least two hours before cutting it into squares that are easy to eat.

Prep Time: 20 minutes

Cook Time: 10 minutes

jai llewellyn art

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A flavorful and healthy dish featuring baked salmon fillets marinated in a zesty lemon dill sauce, served with a refreshing cucumber herb sauce.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. 1 cucumber, diced. 1/2 cup Greek yogurt. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh mint, chopped. 1 tablespoon lemon zest. 1 tablespoon white wine vinegar. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Spread the olive oil mix on the salmon fillets. After the oven is hot, bake the salmon for 12 to 15 minutes, or until it's fully cooked and flaky when you use a fork. Make the cucumber herb sauce while the salmon is in the oven. Mix Greek yogurt, chopped parsley and mint, lemon zest, white wine vinegar, salt, and pepper in a medium-sized bowl. Combine well. Put the cucumber herb sauce on top of the hot lemon dill salmon. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

first presbyterian church

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A delightful and healthy treat, these yogurt dipped strawberries with drizzled dark chocolate are perfect for a sweet snack or dessert. The creamy Greek yogurt balances the sweetness of the strawberries, and the dark chocolate adds a decadent touch.

Ingredients: 1 pint fresh strawberries. 1 cup Greek yogurt. 1/4 cup dark chocolate chips. 1 tablespoon honey. 1/2 teaspoon vanilla extract.

Instructions: Wash and dry the strawberries, leaving the stems on for easy dipping. In a bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Dip each strawberry into the yogurt mixture, coating it evenly, and then place it on a parchment paper-lined tray. Drizzle the melted dark chocolate over the yogurt-coated strawberries. Place the tray in the freezer for 30 minutes or until the yogurt and chocolate harden. Serve and enjoy your delicious yogurt dipped strawberries with drizzled dark chocolate!

Prep Time: 15 minutes

Cook Time: 0 minutes

nyman hall

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These Mini Marshmallow Hot Chocolate Cookies are a delightful treat that combines the flavors of hot chocolate and cookies. They are perfect for cozy winter evenings or anytime you crave a sweet and chocolatey treat with a marshmallow twist.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 cup hot chocolate mix. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/2 cup mini chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until well combined. Fold in the mini marshmallows, chocolate chips, mini chocolate chips, and chopped nuts if using. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Remove from the oven and immediately press a few extra mini marshmallows on top of each cookie while they're still warm. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your Mini Marshmallow Hot Chocolate Cookies with a cup of hot cocoa!

Prep Time: 20 minutes

Cook Time: 10-12

mithun kumar

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Learn how to make the perfect French omelet that is gluten-free and low-carb. This classic breakfast dish is cooked to perfection with creamy eggs and butter, seasoned with salt and pepper, and optionally garnished with fresh herbs.

Ingredients: 3 large eggs. 1 tablespoon unsalted butter. Salt and pepper to taste. Chopped fresh herbs optional, for garnish.

Instructions: Crack the eggs into a bowl and beat them until well combined. Season with salt and pepper. Heat a non-stick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan evenly. Pour the beaten eggs into the skillet and let them cook undisturbed for a few seconds until the edges start to set. Using a heat-resistant spatula, gently push the cooked edges towards the center while tilting the skillet to allow the uncooked eggs to flow to the edges. Continue to cook until the eggs are just set but still slightly runny on top. Fold the omelet in half and slide it onto a plate. Garnish with chopped fresh herbs if desired. Serve immediately and enjoy the perfect French omelet!

Prep Time: 5 minutes

Cook Time: 5 minutes

czech rally cup

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Fresh blackberries and blackberry preserves make the filling in these blackberry crumble bars wonderfully rich and moist.

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Parmesan, garlic powder, and onion powder are used to season baked potato wedges. They're quick to prepare, a tasty side dish, and guaranteed to be a hit!

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While this two-ingredient Indian naan bread is not totally authentic, it sure works in a pinch and could not be easier.

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Stuffed with a creamy, cheesy blend and smothered with a seasoned mayo mixture, these baked lemon chicken breasts make a delicious weeknight meal.

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If it lasts that long, this moist chocolate yogurt cake made with whole wheat flour, cocoa powder, and a tiny bit of black coffee keeps for several days if it's well-wrapped.

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These easy French onion meatballs made with soup mix and Italian dressing are simmered on the stovetop and can be added to a variety of dishes.

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A delicious side dish for holidays or special occasions, parsnips are quickly sautéed in butter and thyme after being cooked sous vide.

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At a festive breakfast or brunch, pass out these vegan scones studded with chia seeds and pecans and rich with gingerbread spices.